Chocolate Chip and Peanut Butter Cookies

    Chocolate Chip and Peanut Butter Cookies

    (26)
    14saves
    40min


    21 people made this

    About this recipe: A fantastic crumbly cookie for those who love peanuts and chocolate. They are easy to make and everyone will love them. Enjoy with a big mug of tea or coffee.

    Ingredients
    Makes: 60 cookies

    • 125g plain flour
    • 45g unsweetened cocoa powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 170g unsalted butter
    • 130g peanut butter
    • 200g caster sugar
    • 2 eggs
    • 170g plain chocolate chips
    • 170g peanut butter chips

    Method
    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a bowl, whisk together flour, cocoa powder, bicarbonate of soda and baking powder.
    3. In another bowl, cream butter, peanut butter and sugar together with an electric beater until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
    4. Drop level tablespoons of the batter onto buttered baking trays at least 5cm apart. Bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Store in an airtight container for upto 5 days.

    Peanut butter chips

    Can be purchased online.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (26)

    by
    7

    My kids and husband LOVE these cookies! They are dense, flavorful, and filling. Not to mention, a pretty little cookie! I did add 1/4 tsp salt, added 1/2 cup flour, and used salted butter. I also cooked the cookie for 12 1/2 minutes at 340 and they turned out perfect. Any longer or at 350 and they got crispy and started to burn. My cookies were shaped perfectly and did not go flat like other readers..... I will be making these again! THanks for the recipe.  -  15 Mar 2008  (Review from Allrecipes US | Canada)

    by
    3

    We reduced the baking time to 12 minutes at 300 degrees and the cookies turned out fabulously, any longer and they may have gotten too dry or burnt. Great recipe!  -  28 Jun 2003  (Review from Allrecipes US | Canada)

    by
    1

    These were pretty tasty... a bit greasy though. I did indeed get that crumbly texture. The only change I made was to use margarine instead of butter, and I found the first sheet didn't spread much so after that I flattened them with a fork. An excellent procrastination break.  -  26 Apr 2005  (Review from Allrecipes US | Canada)

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